Roasted Butternut Squash and Chorizo Soup

by Jacqueline on October 28, 2013

A warming Autumnal Soup

Roasted Butternut Squash and Chorizo Soup

It’s certainly soup weather. As the clocks go back we say farewell to the lighter evenings and retreat indoors for longer periods avoiding the wind and rain that Autumn brings with it. We say hello to pumpkins and squashes and I stretch a bit of muscle as I wrestle with my butternut squash. I do wish there was an easier way to peel this odd looking vegetable. Do share if you have any good tips! This soup gives a warming spiced flavour of the smoked paprika and the chorizo and is perfect for this time of year. It also colours the soup with a deep tinge of red. This risotto made with butternut squash and sage usually makes an appearance during Autumn but I am keen to explore more butternut squash soups this season. Fiona has a tasty looking option using garlic, ginger, coriander and coconut milk for that extra velvety texture. Sounds good, doesn’t it? I’m especially interested in the fact that you don’t need to peel the squash before roasting – Hooray!

When I make the soup again I’ll put it in the blender. The food processor was closer to hand so I used it this time but it hasn’t given as smooth a consistency as I’d like – more grainy. This recipe has been adapted from Red.

Roasted Butternut Squash and Chorizo Soup

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 15 minutes

Serving Size: Serves 4

A warming soup with a hint of spice for the colder Autumnal evenings.


  • 500g of butternut squash, peeled, deseeded and cut into 2.5cm chunks
  • 3 tsp of olive oil
  • 100g cooking chorizo, de-skinned and cut into 1½cm slices
  • 1 medium onion, chopped
  • 1 large carrot, peeled and chopped
  • 2 cloves of garlic, pressed
  • 1 tsp of cumin
  • 1/2 tsp of smoked paprika
  • 750ml of chicken stock
  • Salt and black pepper to season


  1. Preheat the oven to 180°C. Toss the chunks of squash in two teaspoons of olive oil until well coated and place in a roasting tin. Cook for 25 minutes until soft and just starting to brown around the edges. Put onto one side.
  2. Heat the remaining olive oil in a large saucepan over a medium heat. Add the chorizo and sauté for 7 to 10 minutes until most of the fat is rendered. Remove the chorizo from the pan and place on kitchen paper.
  3. Put the onion in the pan and cook over a gentle heat for 5 to 10 minutes until soft and translucent. Add the carrot and stir, and cover. Cook very gently for 10 to 15 minutes, shaking the pan from time to time, until they are very soft.
  4. Add the garlic and sauté, uncovered, for a minute.
  5. Add the cumin and paprika and stir for a minute until they release their fragrance. Add the squash and stir until well combined.
  6. Pour in the stock and bring to a gentle simmer and cook, covered, for 15 minutes. Cool slightly and purée in a blender.
  7. Return the soup to the pan and stir in the chorizo, adding salt and pepper if needed. Warm through gently and serve.


For a vegetarian option, remove chorizo and replace with vegetable stock

I’m entering this into Four Seasons Food Challenge owned by Louisa over at Eat Your Veg and Anneli over at Delicieux. This month the theme is Roasting.


Like How to be a Gourmand on Facebook



Walnut and Cherry Maple Granola

by Jacqueline on October 18, 2013

Nutty breakfast

Walnut and Cherry Maple Granola

I love dishes that you can throw together at a moment’s notice using only your store cupboard ingredients. Granola is one of the dishes that fits this bill nicely . In a matter of minutes, you can make a sweet and fuel busting breakfast. When your preferred  fruit or nut isn’t available you can alternate with different varieties. Here, I have used walnuts and dried cherries but blueberries and almonds also work well together.

Fuel providing breakfast

A breakfast of granola,figs, Greek honey and yoghurt

I’ve served the granola here with fresh figs, yoghurt and Greek honey but I also take it with just a splash of cold milk. 

Walnut and Cherry Maple Granola

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: Serves 6 for Breakfast

A sweet, crunchy, nutty breakfast


  • 225g of porridge oats
  • 80g of dried cherries
  • 60g of walnuts, roughly chopped
  • 60ml of maple syrup
  • 50ml unsalted butter, melted


  1. Preheat oven to 180 degrees Celsius.
  2. Mix oats and walnuts in a bowl together.
  3. Combine the maple syrup and melted butter in a saucepan. Bring to boil. Turn off heat.
  4. Put the oat mixture into the saucepan and ensure all the oats are coated with syrupy mixture. The ingredients should bind easily together. Add more maple syrup, if necessary
  5. Bake in the oven in a wide and shallow tray for 12 minutes, stirring occasionally.
  6. Add the dried cherries to the oat mixture and stir together. Bake until the mixture is golden and crisp, stirring occasionally, about 8 minutes longer


Mix up the granola with different nuts and dried fruit.

What could be easier to make?

Like How to be a Gourmandfollowfollow on Facebook

I’m adding this to the One Ingredient challenge this month which is Walnuts

This challenge is owned by lovely ladies; Nazima over at Franglais Kitchen and Laura at How to Cook Good Food
As this recipe uses up all of my store cupboard ingredients, I’m entering this into Credit Crunch Munch for October – owned by Helen at Fuss Free Flavours and Camilla at Fab Food For All and hosted this month by Michelle over at Utterly Scrummy

I’ve just discovered recently that I can also add this to The Breakfast Club challenge owned by Helen over at Fuss Free Flavours and hosted this month by Michelle over at Utterly Scrummy. The theme this month is fruit. Hooray!




Roasted Aubergine with Basil, Coriander and Walnut Salsa

24 September 2013

I was keen to use up what ingredients I had in the fridge and much to my husband’s disappointment, lunch was going to be a vegetarian option. I had two aubergines, some rocket and a small amount of basil and coriander crying out to be used. After much deliberation, I settled for an Ottolenghi inspired [...]

Read the full article →

Baked Figs with Marsala and Honey

16 September 2013

Blogging has taken a back seat for a while. Over the past few weeks my life has been consumed by learning the intricacies of Anatomy and Physiology. If you had asked me 15 years ago would I ever study again to the same extent I did before sitting my professional Accountancy exams, I would have [...]

Read the full article →

Lavender Infused Apricots and Raspberries

8 August 2013

It is particularly evident during the Summer months, that you can really appreciate why Kent is referred to as ‘The Garden of England’. During the month of July the fields surrounding the villages of Eynsford and Shoreham are peppered with poppies and lavender. The scenes are so picturesque that Summer would not be the same [...]

Read the full article →

Salmon Tikka Chapati with Mint and Coriander Raita

26 July 2013

Ever tasted something in a restaurant that alerts all your senses at once and makes you crave for more? You are left with a mild niggling feeling at the back of your mind and you cannot wait until you can finally recreate the taste back home in the privacy of your own kitchen.  It happened [...]

Read the full article →

Paris in pictures

11 July 2013

Striking the right balance between the on-line virtual world and the real world is really important to me. This is why I have not been posting regularly while I have been in the UK. Apart from anything else I simply couldn’t find the time to fit it all in! Since Sunday 14 July marks Bastille [...]

Read the full article →

Bringing in Summer with Cherries and Almonds

21 June 2013

In conjunction with Barclaycard who are celebrating their project entitled “Everything is Hotter in June” , I’ve been invited to put together a post showcasing my recommendations for the Summer. Summer to me conjures up images of longer, fuller days. The feeling of being more energised and productive and a sense of overall well-being. It [...]

Read the full article →

Ground Hazelnut and Olive Oil Cake

13 June 2013

I have talked before about how much I love and respect my dad and how he had to overcome some difficult challenges in his life to bring my sister and I up single-handedly. This Sunday marks Father’s Day and in a fitting tribute I have decided to put my baking skills to the test. Yes, [...]

Read the full article →

Chilli, Coriander and Chickpea Patties

3 June 2013

It seems like a long time since I have posted an entry on the blog. Maybe I have just being enjoying the sunshine a bit too much of late. The days filled with sun have been few and far between here so I am making the most of it while I can before it retreats [...]

Read the full article →